想磨 SOUMA (Fujiwara Kanefusa) FKM knives are a range of basic utilitarian knives that are made from AUS-8 Molybdenum Vanadium stainless steel – A popular Japanese stainless steel with good cutting performance, rust resistance and ease of re-sharpening.
The knives have comfortable black pakkawood handles and a stainless steel bolster, which provides good blade balance and a fine grip.
We recommend 想磨 SOUMA (Fujiwara Kanefusa) FKM knives to first-time buyers of Japanese knives because of their reliable quality and affordable pricing. They have good strength, cutting performance and ease of maintenance, which are some of most important features for first-time users of Japanese knives.
Honesuki knives were originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.
Specification
Knife Model: 想磨 SOUMA (Fujiwara Kanefusa) FKM Series Boning Knife / Honesuki
Blade Material: AUS-8 Molybdenum Vanadium Stainless Steel
Rockwell Hardness (HRc): 57 to 58
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
|
Boning 150mm (5.9″) |
About Left Handed Version
Sorry. Left Handed Version of Honesuki is not available from 想磨 SOUMA (Fujiwara Kanefusa).
Instructions & Maintenance
We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for a long time.
Important
This is the Stainless steel blade kitchen knife which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
| Size | No.4 Boning Knife/Honesuki(5.9inch) |
|---|
Be the first to review “想磨 SOUMA (Fujiwara Kanefusa) FKM Series No.4 Boning Knife / Honesuki (5.9inch, Black Pakka Wood Handle)”
Related products
Boning Knife | Honesuki
JCK Original Kagayaki CarboNext WA Series KC-4W Wa Honesuki | Boning Knife
Boning Knife | Honesuki
Boning Knife | Honesuki
Hattori Forums FH Series Limited Edition FH-5ND Boning Knife (6.2 Inch, “SNOW IN THE DARK” Handle)
Boning Knife | Honesuki
Hattori Forums FH Series Limited Edition FH-5M Boning Knife (6.2 Inch, Stabilized Maple Wood Handle)
Boning Knife | Honesuki
Fu-Rin-Ka-Zan Limited, FSO-43 Hon Kasumi Gingami No.3 Boning Knife 150mm (5.9 Inch)
Boning Knife | Honesuki
JCK Original Kagayaki Basic WA Series VG-10 KV-4W Wa Honesuki | Boning Knife
Reviews
There are no reviews yet.